Author: Susanne at dishwithme.com
This recipe for chicken taquitos is in three parts; the chicken filling, the guacamole and the assembly of said taquitos. All three recipes are below, so keep on scrolling, sweeties. I will link some salsa recipes below.
Prior to assembling the taquitos, you will need to make the chicken filling using my recipe QUICK & VERSATILE SHREDDED SALSA CHICKEN, which is super easy, btw.
I have been a fan of and a consumer of taquitos since, well, I guess since I was old enough to eat regular food. I really don’t remember a time when they were not a part of my life. When I was very young I would always get two taquitos and their guacsauce (that’s the only way I know to describe it, as it was liquid) from Foster’s Old Fashioned Freeze, which it looks like has now been shortened to simply, Fosters Freeze. I checked out the menu and the taquitos are still listed. Oh, and so are the yummy strawberry sundays. Ahh, childhood memories.
My taquitos don’t really turn out skinny like most taquitos, so, really, technically, I suppose they are really more like flautas. But, all that matters not, because no matter what we decide to call them, they are a tasty treat and that is what is important.
HELPFUL HINTS FOR CHICKEN TAQUITOS
Unless you are making a TON of taquitos, you will probably have left over chicken meat. This is a very good thing. Keep in mind, this can VERY EASILY be used to make a completely different meal on another night, or you can freeze it for a future easy meal, or two.
Be sure to have toothpicks on hand to use to keep the taquitos rolled.
There may be several steps to putting this recipe together, but, as mentioned above, this chicken filling recipe can be prepared in advance and frozen. Simply pull it out of the freezer the day before you wish to use it. It then becomes a pretty darned easy meal!
You can use a decent jarred salsa, but, really, a batch of homemade salsa is far superior. Fresh salsa can also be made a day or two in advance, and in a matter of minutes.
- ** Please see recipe and ingredient list on attached Quick and Versatile Shredded Salsa Chicken recipe
- ** Please see recipe and ingredient list on attached Fresh and Smooth Guacamole recipe, which is an absolute must to go with taquitos.
- Corn tortillas
- Vegetable oil
- Shredded cheddar cheese
- Sour cream for dipping
- Salsa for dipping
LINKS TO PAIR WITH THIS RECIPE
AMAZINGLY QUICK & DELICIOUS SALSA ROJA
AUTHENTIC TASTING MEXICAN RICE
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**
LINKS FOR PRODUCTS/EQUIPMENT USED
Using a baking sheet and the oven is the least messy method to cook these beauties.
I use this grater for almost all my grating needs.
This is the air fryer I use. I’ve had it for years and love it.
And…the deep fryer that I use. This deep fryer has a storage container which makes deep frying less costly.
A small pan is used for cooking the tortillas, so that less oil is needed. I have this set. I use this large pan for making the shredded salsa chicken.
- Baking sheet for baking the taquitos
- large pan for cooking the chicken
- Grater for garlic
- Deep fryer if you choose to deep fry, instead of baking the taquitos
- Air fryer
- ** **Please see attached recipe below for Quick and Versatile Shredded Salsa Chicken.**
- ** **Please see attached recipe below for Fresh and Smooth Guacamole.**
- Vegetable oil for warming the corn tortillas
- 20 Regular size corn tortillas more, if desired.
- 1 cup Cheddar cheese shredded, approximate amount
- Salsa Either homemade or store bought. Homemade is best, by far.
- Make the recipe for Quick and Versatile Shredded Salsa Chicken. Set aside.
- Make the recipe for Fresh and Smooth Guacamole
- Line a baking sheet with 3 sheets of foil, making sure to cover every surface.
- Heat a small pan on medium-high heat, add enough oil to cover the bottom plus a little more.
- Using tongs, one at a time, lay the tortillas in the heated pan and heat each side for only about 5 seconds. Remove each tortilla from the pan and stack on a separate plate. Add oil to the pan, as needed. Set aside.
- Pre-heat oven to 400°F.
- Set up an assembly line by laying out the heated and softened tortillas and the ingredients for the filling of the taquitos. Also, set out the proper number of toothpicks.
- On top of each flat, pre-softened tortilla, add some of the chicken mixture and some shredded cheese. Starting at one edge, roll the tortilla and the filling to the other edge. Secure with a toothpick and place on the baking sheet.
- Once all taquitos are rolled, secured with a pick and arranged on a baking sheet, place in the pre-heated oven and bake for 20 to 25 minutes, or until nice and crisp.
- You could, alternately, use a deep fryer and fry a few at a time for about 5 minutes per batch. This is the messiest way to cook them, requiring more cleanup, but, also, the most delicious outcome, in my humble opinion.
- Also, you could, alternately, use an air-fryer, cooking at 400°F for approximately 15 minutes per batch.
QUICK & VERSATILE SHREDDED SALSA CHICKEN
- large pan *see links area
- Grater *see links area
- 1 rotisserie chicken all meat removed, shredded
- 2 Tablespoons EVOO
- 1 yellow onion diced
- 2 cloves fresh garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons Julio's Mexican seasoning
- 1 teaspoon tomato bouillon
- 1 1/2 cups salsa homemade or jarred
- 1/2 cup water
- If the chicken is not already shredded, shred it and set it aside.
- Dice the onion. Set aside
- Shred the garlic. Set aside.
- Have all the seasonings by your cooking space and ready to go. Alternately, and even better, you could combine all of the seasonings in a small bowl, so they'll already be measured out when you are ready to use them.
- In a large pan, on medium-high heat, heat the EVOO. Add the onion and cook until tender, between 3-5 minutes.
- Lower the heat to medium, add the fresh garlic and cook for ONE MINUTE, stirring constantly.
- To the same pan, add the shredded chicken and all of the seasonings, including the Julio's and tomato bouillon. Stir well to mix with the onions, garlic and seasonings with the chicken.
- Next, add the salsa and water and mix well and continuing cooking only until the salsa is warm.
- Viola! You just created a masterpiece! Congratulations.
- Grater for grating garlic
- Electric handheld mixer for blending and smoothing ingredients
- Potato Masher for making a chunkier version
- Large bowl
- Citrus Press for juicing the lime
- 5 medium Fresh Ripe Haas avocados Seeded and cubed
- 1/4 cup Sour cream
- 1/2 Lime juice from 1/2 a fresh lime, or to taste
- 2 teaspoons Juice from a jar of pickled jalapenos
- 2 medium Fresh garlic cloves grated
- 1/2 teaspoon Onion powder
- 1 teaspoon Kosher salt Or to taste
- 25 grinds Freshly ground black pepper Or to taste.
- Add all ingredients to a bowl and use an electric mixer to thoroughly combine ingredients. Mix to desired smoothness.
- Alternately, if you like your guacamole on the chunky side, mash and combine using a fork, or a potato masher.